Dutch Oven Braised Turkey
Dutch Oven Braised Turkey
Rating: (1 rated)
Recipe Yield: Serves 4 to 6
Preparation

2 skin-on, bone-in turkey drumsticks (1 1/2 to 2 pounds total)
2 skin-on, bone-in turkey thighs (about 3 pounds total)
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1/4 pound pancetta or bacon, cut to 1/2-inch pieces
2 leeks, white and light green parts, thinly sliced
2 medium celery stalks, coarsely chopped
3 cloves garlic, minced
3/4 cup dry white wine
6 sprigs fresh thyme
1/4 cup coarsely chopped fresh sage leaves
2 bay leaves
2 cups turkey or chicken stock
1 large bunch collard greens, center ribs removed, leaves chopped (about 6 cups chopped)
3 medium sweet potatoes, peeled and cut into 2-inch cubes
2 tablespoons apple cider vinegar

Arrange a rack in the middle of the oven and heat to 350°F.

Pat the turkey pieces completely dry with paper towels. Generously season the meat all over with salt and pepper.

Heat the oil in a large Dutch oven over high heat until shimmering. Add the turkey skin-side down without crowding the pot and working in batches if necessary. Sear each side until deeply browned, 4 to 5 minutes per side. Transfer to a plate; set aside.

Lower the heat to medium and add the pancetta or bacon. Cook, stirring occasionally, until the fat is rendered and the meat is well-browned. Stir in the leeks and celery, season with 1/2 teaspoon salt and pepper, and cook until softened, 6 to 8 minutes. Add the garlic and cook for a minute more.

Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by about half. Add the thyme, sage, bay leaves, and stock to the pot, then bring to a boil. Add the collard greens and submerge them in the liquid as much as possible (they will not be fully submerged). Place the turkey pieces skin-side up on top of the greens.

Bake uncovered for 1 hour. Stir in the sweet potatoes, keeping the turkey skin exposed. Return the pot to the oven and bake until the meat is cooked through and registers an internal temperature of 165°F, about 1 hour more.

Stir in the apple cider vinegar. Let the braise stand for at least 5 minutes before serving.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Description
In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Dutch Oven Braised Turkey is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories